Spiced Pork Medallion
Elevate your dinner table with this flavorful Spiced Pork Medallion recipe, a quick yet impressive dish that's bursting with bold, aromatic spices and a rich, glossy glaze. Tender slices of pork tenderloin are seasoned with a blend of cumin, coriander, paprika, and garlic powder, then perfectly seared to golden perfection. A delectable glaze of honey, soy sauce, and apple cider vinegar adds a sweet and tangy kick, while fresh parsley provides a bright, herbaceous finish. With just 15 minutes of prep and 20 minutes of cooking time, this beautifully seasoned dish is perfect for weeknight meals or entertaining. Serve these juicy pork medallions with creamy mashed potatoes or sautéed vegetables for a complete and satisfying meal that’s certain to impress.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp Honey
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Apple cider vinegar
- 1 tbsp Fresh parsley
Instructions
Trim the pork tenderloin by removing any silver skin, then slice it into 1-inch-thick medallions.
In a small bowl, mix together ground cumin, ground coriander, paprika, garlic powder, salt, and black pepper to create the spice rub.
Pat the pork medallions dry with paper towels, then evenly coat them in the spice rub on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer, ensuring they're not crowded (work in batches if necessary).
Sear the medallions for 2-3 minutes on each side, until golden brown and slightly crisp. Remove the medallions from the skillet and set aside on a plate.
Reduce the heat to medium and add another tablespoon of olive oil along with the butter to the skillet.
Stir in honey, soy sauce, and apple cider vinegar, scraping up any browned bits from the bottom of the pan to deglaze it.
Return the pork medallions to the skillet, spooning the glaze over the top. Cook for an additional 5-6 minutes, turning occasionally, until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the heat and let the pork rest for 5 minutes to retain its juices.
Garnish the medallions with freshly chopped parsley and serve warm with your choice of sides, such as mashed potatoes or sautéed vegetables.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 17.8 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 89 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
